Roasted Hatch Chile Stew Recipe with Sweet Potato, Corn and Lime

By cmschnettler

Ingredients

• For serving:
• 1 lb. organic ground free range or Black Angus beef (ground turkey will work as well)
• 1 tablespoon extra virgin olive oil
• 3 cloves garlic, chopped
• 1 red onion, diced
• 2 heaping cups chopped roasted Hatch chiles
• 1 large or 2 smaller sweet potatoes, peeled and diced
• 2 ears of fresh sweet corn, cut off the cob
• 1 14-oz can fire roasted diced tomatoes
• 3 cups broth, or so- as needed
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• Sea salt and ground pepper, to taste
• 1-2 fresh limes
• A pinch of sugar, if needed
• Sliced avocado
• Sour cream
• Fresh cilantro or mint, chopped

Details

Servings 4

Preparation

Step 1

Brown the ground beef in a large skillet and pour off the fat. Dump the beef into the slow cooker or Crock Pot. Add the olive oil, garlic, onion, roasted Hatch chiles, sweet potato, corn and tomatoes. Stir together. Pour enough broth over the ingredients to cover- you don't ant it too soupy. Or maybe you do. If you like your stew brothy, add more broth.
Add in the spices, sea salt and pepper. (We'll use the limes later.) Stir and cover.
Cook on high or low depending upon your time frame and the manufacturer's instructions (you read those instruction booklets, don't you?).
Before serving, taste test and add the lime juice to brighten flavors. If the chiles are too hot for your tender taste buds add a pinch of sugar.
Serve with slices of ripe avocado and a dollop of sour cream. Sprinkle fresh chopped cilantro or mint on top.